GEHU 205 | Course Introduction and Application Information

Course Name
Social Problems
Code
Semester
Theory
(hour/week)
Application/Lab
(hour/week)
Local Credits
ECTS
GEHU 205
Fall/Spring
3
0
3
6

Prerequisites
None
Course Language
English
Course Type
Service Course
Course Level
First Cycle
Course Coordinator
Course Lecturer(s)
Assistant(s) -
Course Objectives To introduce the students to the main social problems faced throughout the world and to the connections between sociological ideas and everyday experiences
Learning Outcomes The students who succeeded in this course;
  • identify social problems facing the world today
  • explain processes related to social problems
  • discuss social issues from a critical perspective
  • interpret how their personal life experiences interact with larger social and historical forces
  • interpret contemporary social problems in the light of sociological thinking
Course Content The course covers main social problems encountered in the modern world which are; urbanisation, migration, poverty, changing family structure, racism, sexism, unemployment, unsafe work environments end environmental issues

 



Course Category

Core Courses
Major Area Courses
Supportive Courses
Media and Management Skills Courses
Transferable Skill Courses

 

WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES

Week Subjects Related Preparation
1 Introduction to the course
2 Sociological Perspective and Social Problems Mooney, Knox and Schacht, pp. 1-28.
3 Problems of Inequality: Work and Unemployment Mooney, Knox and Schacht, pp. 225-266.
4 Problems of Inequality: Poverty and Economic Inequality Mooney, Knox and Schacht, pp.188- 225.
5 Problems of Inequality: Gender Inequality and Sexual Orientation Mooney, Knox and Schacht, pp. 357-438.
6 Problems of Well Being: Problems of Illness and Health Care Mooney, Knox and Schacht, pp. 29-72.
7 Midterm Exam
8 Problems of Well Being: Crime and Social Control Mooney, Knox and Schacht, pp. 109-146
9 Problems of Globalization: Population Growth and Urbanization Mooney, Knox and Schacht, pp. 438-470.
10 Movie Screening Mooney, Knox and Schach, pp. 438-470.
11 In-class Writing
12 Problems of Globalization: Environmental Problems Mooney, Knox and Schacht, pp. 470-510.
13 Problems of Globalization: Science and Technology Mooney, Knox and Schacht, pp. 510-555.
14 Review of the Semester
15 Review of the Semester
16 Final Exam

 

Course Textbooks
References

 

EVALUATION SYSTEM

Semester Requirements Number Percentage
Participation
16
10
Laboratory / Application
Field Work
Quizzes / Studio Critiques
1
20
Homework / Assignments
Presentation / Jury
Project
Seminar / Workshop
Portfolios
Midterms / Oral Exams
1
30
Final / Oral Exam
1
40
Total

Contribution of Semester Work to Final Grade
60
Contribution of Final Work to Final Grade
40
Total

ECTS / WORKLOAD TABLE

Activities Number Duration (Hours) Workload
Course Hours
Including exam week: 16 x total hours
16
3
48
Laboratory / Application Hours
Including exam week: 16 x total hours
16
Study Hours Out of Class
16
3
Field Work
Quizzes / Studio Critiques
1
16
Homework / Assignments
Presentation / Jury
Project
10
Seminar / Workshop
Portfolios
Midterms / Oral Exams
1
23
Final / Oral Exam
1
30
    Total
165

 

COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP

#
Program Qualifications / Outcomes
* Level of Contribution
1
2
3
4
5
1 Successfully applies theoretical and practical knowledge and skills in Culinary Arst and Management
2 Professionally applies artistic knowledge and skills that are required in the field of Culinary Arts
3 Carries best practices in terms of work and food security, safety and hygiene in food production
4 Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation
5 Recognizes and evaluates the impact of gastronomy on culture and society
6 Possesses visual thinking skils and effectively conveys visual concepts
7 Assumes responsibility for solving complex problems that may occur in the field of Culinary Arts and management, both individually and as a team member
8 Initiates culinary projects and can assume leadership for success
9 Critically evaluates the knowledge and skills possessed in Culinary Arts and Management, defines learning requirements and directs own learning
10 Informs individuals and organizations on topics related to Culinary Arts and Management and effectively conveys opinions in verbal or written ways
11 Shares opinions with experts or nonexperts by supporting them with quantitative and qualitative data
12 Possesses necessary knowledge and skills in relevant fields such as gastronomy, design and management and effectively applies them to the practice of Culinary Arts
13 Follows the developments in field and communicates with colleguages by fleuntly using a foreign language
14 Speaks a second foreign language in intermediate level
15 Effectively uses technological equipment related to the field
16 Possesses ethical values in the field of Culinary Arts and Management

*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest